In Season: Chestnut and Chocolate Mousse Cake

There is definitely more to chestnuts than stuffing however one of the problem is the preparation of the nuts, so fiddly, just impossible. This is why I was delighted when the Merchant Gourmet PR approached me and asked if I could come up with a Christmas chestnuts recipe. They offered to send me one of their Chestnut product. Whole Chestnuts are roasted, peeled and vacuum pack so ready to use and when you think about it, this is a little marvel.

I agreed to enter their Blogger Chestnut Challenge which will be judged by chef Alex MacKay and I have got my big brown eyes on the prize: a hamper.

Choosing the recipe was not a problem. Every Christmas, my friend Pat make this perfect Chestnut and Chocolate Mousse Cake. It is light, moist and just the kind of thing you can't help eating even after a 10 courses, so delicious it is.
It is as easy as  one, two, three therefore takes the stress out of the cook on a busy day.

  • 200g (7 oz) dark chocolate
  • 200g (7 oz) unsalted butter
  • 200g (7 oz) peeled cooked chestnuts
  • 200ml (7 fl oz) milk
  • 4 eggs
  • 150g (3.5 oz) caster sugar
Preheat the oven to 170°c/Gas Mark 3 and grease and line a 23cm-diameter springform cake tin.

1. Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).

2. Put the egg yolks in a bowl and mix with the caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter. 

3. Transfer the mixture to the greased, lined tin and bake for 25–30 minutes, or until the cake is just set but still has a slight wobble.

Serve hot or cold with or without double cream

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